Keto Christmas Eggnog 2020 | Rich and creamy custard style | Alcoholic and non version recipes |

Keto Eggnog
2 cups Almond Milk
2 cups Heavy Whipping Cream
6 egg yolks
¾ cup Sweetener
1 tsp mace or nutmeg
1 tsp cinnamon
2 tsp vanilla extract
2 tsp rum extract (optional) If not adding alcohol
1 - 2 cups of rum

Cream together the egg yolks and sweetener and set aside.
In a med sized pot add almond milk, heavy whipping cream, and spices, heat on medium and bring to a bare simmer (the moment it starts to bubble take it off the heat), stirring frequently so milk does not burn.
Add in vanilla extract (and rum extract if not adding alcohol. More rum extract can be added if needed.)
Temper eggs by slowly adding hot milk, (drizzle slowly) into egg mixture, whisking briskly at the same time.(takes a little coordination), until half of the pan of hot milk is incorporated into the eggs. (You do not want to do this fast as it will cook the eggs.)
Take the egg mixture and mix back into the rest of the hot milk, whisking briskly at the same time.
Replace the pot back onto the stove with the burner set on med and slowly bring back up to a bare simmer.(Temp should be about 160 deg).
Take off heat and transfer into a glass container and immediately put into the fridge. Eggnog will thicken as it cools.
NOTE: If adding alcohol, whisk it in after it has cooled.
NOTE: If you want a frothier eggnog and it will be consumed that day, Whip up the six egg whites that are left over and fold them into the eggnog. If any eggnog is left over, it will separate overnight.
NOTE: Eggnog without the alcohol will make a great base for eggnog ice cream.
NUTRITIONAL FACTS FOR NON - ALCOHOLIC: Serves 6 (¾ cups each) | 6 net carbs | 7g carbs total | 1g fiber| 56g fat | 8g protein | 582 calories
NUTRITIONAL FACTS FOR 2 CUPS OF RUM ADDED TO BASE RECIPE: Serves 8 | | 4 net carbs | 5g carbs total | 1g fiber| 44g fat | 6g protein | 565 calories

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